This Avocado Shrimp Salsa Recipe is a cross between a pico de gallo, spicy guacamole, and shrimp ceviche. It’s our favorite salsa recipe of all time – such a treat! We have made it at least a hundred times (NO KIDDING!!).
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It is like a ceviche recipe because it has plump flavorful bites of shrimp, but different since the shrimp are pre-cooked. It has avocado with the perfect amount of creaminess, crunchy cucumber, tomatoes of course and fresh lime juice which pulls it all together.
The FRESH lime juice is key so don’t skip on it. That one ingredient adds enough flavor to the entire salsa where you don’t need any extra salt. Why is this awesome?? Your veggies will stay crisp (salt tends to soften cucumbers and tomatoes). Lime juice also preserves the avocado’s color so this salsa is still just as amazing refrigerated for the next day.
I am convinced that this is the perfect shrimp salsa recipe. Watch the video recipe below to see just how easy it is!
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Avocado Shrimp Salsa Recipe Ingredients:
We love everything about this shrimp salsa recipe. It is such a treat and just the perfect combination of flavors. You can’t go wrong with these fresh summer time ingredients!
Can I use Raw Shrimp for Shrimp Salsa?
- Traditional Ceviche is made with raw shrimp that marinates for some time in the lime juice and the lime juice actually ‘cooks’ it from all the acidity.
- We cooked the raw shrimp before adding it to the recipe, but we have been known to use pre-cooked shrimp to speed up the process. With pre-cooked shrimp – rinse under cold water, pat dry with paper towels then chop.
- You can even use the small shrimp meat and skip the chopping step altogether! P.S. Click to learn how to peel and devein shrimp.
Mouth. Is. Watering!! I will never stop loving this shrimp salsa! We love serving it with this hot sauce (our Amazon affiliate link) Just drizzle it into your own bowl and refill as needed.
Our Best Salsa Recipes:
These are some of our all-time favorite salsas (the ones we make again and again!)
Watch How to Make Avocado Shrimp Salsa Recipe:
See Natasha make this Shrimp Salsa Recipe. It is easy and irresistibly delicious and we hope it becomes a new favorite salsa recipe for your family.
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Enjoy your shrimp salsa feast! If this becomes your new favorite, let me know! 😉 We are completely smitten with this shrimp salsa and have made it countless times.
⬇Print-Friendly Recipe for Avocado Shrimp Salsa:
Avocado Shrimp Salsa Recipe
Ingredients
- 1 lb raw shrimp, peeled and deveined*
- 1/4 tsp Salt and black pepper, or to taste
- 1 Tbsp olive oil
- 3 medium limes, juiced
- 2 medium/large avocados
- 1/2 english cucumber
- 3 medium, or 4 roma tomatoes
- 1 small onion, finely diced
- 1/2 cup Cilantro (1/2 bunch), chopped
Instructions
- Season shrimp lightly with salt and pepper. Place a large skillet over medium high heat. Once the pan is hot, add 1 Tbsp olive oil. Add shrimp in a single layer and cook 3 minutes total, turning once halfway. Saute just until cooked through then remove from the pan. Transfer to cutting board, coarsely chop and place into a large mixing bowl.
- Squeeze the juice of 3 medium limes over the shrimp, stir and set aside to marinate while you prepare remaining salsa ingredients.
- Dice cucumber, tomato and avocado and add them to the mixing bowl with shrimp.
- Finely dice onion and chop 1/2 bunch of fresh cilantro. Add to the mixing bowl then stir together all of the ingredients until well combined and serve. We love this served with hot sauce (such as Tabasco) and tortilla chips.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Q: What is your all-time favorite salsa recipe or dip? Is there such a one that gives you fierce cravings like this shrimp salsa does for us?
can you use anything beside shrimp ???
Hi Regina, possibly scallops but I really haven’t experimented with anything else to be honest.
I have. It makes a great summer chicken salad using diced rotisserie chicken. One night I was grilling filets. I grilled an extra one. Sliced it thin and cut those slices into bite-sized pieces. Served on a bed of greens with other salad veggies, a couple of boiled egg wedges and a cilantro lime dressing. About 4 servings out of 1 fillet made a fairly inexpensive and fast meal on a warm summer night.
Sadly, mine did not turn out that well. I believe it’s because I used too much lime. My 3 limes were obviously too large & juicy because the entire dish was too mushy and not as tasty as I’d hoped it would be. Also I used pre cooked shrimp and skipped the sauté. I’m sure that adds to the favor of the dish. If I try it again I’ll reduce the lime juice next time and add at the end if needed.
Hi Deb, we sometimes add even more lime juice so I don’t think that would cause anything to go mushy. A mushy texture may be due to overripe avocados or overripe tomatoes added. Letting the shrimp sit in the lime juice to marinate for a little while does help. I think this tastes just as good if not better the next day after the flavors have a chance to meld.
Love the recipes. would like to subscribe, somehow they tell me my e-mail is invalid and cannot proceed//?? Thought I would try this process!
I’m happy you found my page Marianne! Are you trying to subscribe to my newsletters?
Just made it and am completely in love! The flavors all come together perfectly and i wouldn’t change a thing. This will definitely be a staple recipe in my house 🙂
I’m so glad you love the recipe Klaudia! Thanks for sharing your excellent review!
This is my absolute favorite dish. I’m making it tomorrow for my mama in laws birthday but I need to know how far in advance I can make it. Can it be made a day ahead of time?
Hi Beth, yes! This recipe can be made a day in advance, covered and refrigerated overnight. 🙂 I would suggest using avocados that are still slightly firm and not overripe if making a day ahead.
Made this salsa tonight. Great Lenten dish. I am calling it a salad. I used it as my main dish, since it’s Lent. Pictures are fuzzy. My phone needs a flash.
I’m glad you enjoy the recipe Tena! Thanks for sharing your great review!
Do you know how many carbs are in this recipe?
Hi Sarah, we are working through the recipes currently (1 at a time so it’s taking some time), and adding nutritional value to each one. Thank you for being patient! 🙂
I found it was roughly 4.7 grams per serving (if it is 8 servings)
Can’t wait to try this salad.
It’s super popular for good reason, I hope you love it Myrna!
If you wanted to eat like wrapping it in lettuce with a dipping sauce, how would you make the dipping sauce? Looks lovely and tasty!
Hi Julie, these are the lettuce wraps we make when we are craving shrimp which has our very favorite dip. I don’t think the high level of lime juice flavor would meld well with that dip though. I don’t have any other dip ideas at the moment besides maybe drizzling with hot sauce after it is in the lettuce wrap. That would probably still be delicious 🙂
Excellent as is. To turn it into a side dish cook Ditalini pasta al dente. Cool then add to this recipe. An excellent pasta side dish.
I’m glad you enjoy the recipe! Thanks for sharing your helpful review with other readers!
This looks amazing. I’m thinking that come summer I’d double the shrimp (because it’s shrimp), put it over a bed of lettuce and serve it with the chips and have it for dinner when you just need something cool and refreshing. Thanks for posting!
My pleasure Maggie! That sounds delicious, I think I may try that myself. Thanks for sharing!
Going to buy ingredients later today to make for dinner tonight . . Going to switch out chips for homemade pita chips. I’ll lying how it was later
I hope you love it Susan, please do let me know what you think!
Do you add the hot sauce directly to the salsa, or on each scoop?
Hi Robert, I drizzle it over my personal bowl of salsa 🙂
I’m allergic to Shrimp 🙁 Do you think there is a good substitute I could use?
Hi Robyn, I really haven’t tried this with anything else so I’m not 100% sure. Sorry I can’t be more help with that. We do have a bean salsa that is really REALLY good which uses beans instead – slightly different flavor profile but very good 🙂
That looks delicious! Thanks for the response.
You’re welcome Robyn!
If you’re not allergic to crawfish, I’d do that personally. You can usually get it at any Walmart, frozen, cleaned and ready to go. If you’re allergic to that use chicken. 🙂
What about imitation crab?
I’m allergic to that too
Filet mignon
You might be able to use any firm fish, maybe salmon, crab, lobster…even catfish might be good. Guess you can’t tell I love fish! LOL
Any idea about how many calorie, protein, carbs, and fat are in a serving.
Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Sharon!
This would be very interesting to me, I’m a diabetic and all this info is important in any recipe.
My husband and I loved this! Definitely will be making it again. Added a little garlic and jalapeno .
I’m glad you both enjoy the recipe. Thanks for sharing!
This is a Mexican shrimp ceviche and it’s not a shrimp salsa
No, it’s not. She pan-fried the shrimp, if it was a ceviche the shrimp would have been raw and “cooked” with the lime juice
Which she still did…
No, she pan-
fried the shrimp, Dan. A ceviche would have her cover the shrimp in lime juice and leave it until the shrimp is no longer raw, without using any heat.
Either way, it’s not a ceviche or a salsa, basically, it’s just a salad.
Still a ceviche at the end
Don’t you people have anything better to do than be so critical of a frickin recipe..I mean REALLY! Salsa, ceviche..who cares!
Thank you, Janet. No negativity needed – just offer helpful advice or comments about the dishes. This blog has been so amazing – simple but delicious recipes. I have become even more passionate about cooking as a result.
Well Janet, to answer your question, clearly, we care. Having a conversation about the descriptive category this recipe is falls in, has been in no way, a challenge the quality of the recipe. The “deeper” you get into food, the more you learn about classifications and knowing what you can do with the recipe as a result. This recipe is a bit of a misnomer because it fits several food types, and none. That’s why we’re discussing it. It’s not a dip, or a sauce, or an entree (okay that one could wind up being true because I know I could fix a bowl of this to have with chips for a meal.) A pico wouldn’t have the shrimp, a ceviche is an entree where the raw shrimp would be marinated in lime juice until it was cooked and then would be added into the final dish. A salsa would have had her deseeding and dicing more tomatoes that she has here, then once they start to break down they would be incorporated into the rest of the dish, but it wouldn’t have the shrimp in it.
All that really says is that it’s a bit of an anomaly. that’s not to say we won’t be making this with for our friends and families for the next 40+ years. 😀 Kasia this is amazing, I thank you for sharing this with us
The bottom line is that clearly you are the one who doesn’t care, which is fine, but if that’s how you feel, why are you choosing to join the conversation, much less as an antagonist?
You are right, but I still appreciate the fact that she is sharing one of our dishes
Hi! Definitely will make this weekend…and try it with toasted bread. Will share a pic! Thank you!
My pleasure Shamiro! Please let me know what you think!
This was so delicious!!! We are finishing our Whole30- so such a great salsa! Will be making it again! Love your blog❤️
I’m glad to hear how much you enjoy the recipe Annie! Thanks for following and sharing your great review!
HI I AM MAKING THIS TODAY FOR SUPER BOWL SO DOES IT HAVE TO BE SERVED WARM OR CAN IT BE COLD…??
Hi Sandy, this recipe is served cold or room temperature.
It was a hit everyone loved it will be bring it again, i did tweek it a litter i added jalapeno.. but other then that is was the BOMB….
I added a small seeded jalapeño too. Nice mild kick.